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TRADITIONAL DIETSMODERN DIETS FOODS FROM FERTILE SOILFOODS FROM DEPLETED SOIL ORGAN MEATS OVER MUSCLE MEATSMUSCLE MEATS, FEW ORGANS ANIMAL FATSVEGETABLE.

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Presentation on theme: "TRADITIONAL DIETSMODERN DIETS FOODS FROM FERTILE SOILFOODS FROM DEPLETED SOIL ORGAN MEATS OVER MUSCLE MEATSMUSCLE MEATS, FEW ORGANS ANIMAL FATSVEGETABLE."— Presentation transcript:

1 TRADITIONAL DIETSMODERN DIETS FOODS FROM FERTILE SOILFOODS FROM DEPLETED SOIL ORGAN MEATS OVER MUSCLE MEATSMUSCLE MEATS, FEW ORGANS ANIMAL FATSVEGETABLE OILS ANIMALS ON PASTUREANIMALS IN CONFINEMENT DAIRY PRODUCTS RAW AND/OR FERMENTEDDAIRY PRODUCTS PASTEURIZED GRAINS AND LEGUMES SOAKED/FERMENTEDGRAINS REFINED, EXTRUDED BONE BROTHSMSG, ARTIFICIAL FLAVORINGS UNREFINED SWEETENERS (HONEY, MAPLE SYRUP)REFINED SWEETENERS LACTO-FERMENTED VEGETABLESCANNED VEGETABLES LACTO-FERMENTED BEVERAGESMODERN SOFT DRINKS UNREFINED SALTREFINED SALT NATURAL VITAMINS IN FOODSSYNTHETIC VITAMINS ADDED TRADITIONAL COOKINGMICROWAVE, IRRADIATION TRADITIONAL SEEDS/OPEN POLLINATIONHYBRID SEEDS, GMO SEEDS SUMMARY TRADITIONAL DIETS MAXIMIZED NUTRIENTS WHILE MODERN DIETS MINIMIZE NUTRIENTS

2 The information contained in this presentation is not intended as a substitute for professional medical advice, diagnosis or treatment. It is provided for educational purposes only. You assume full responsibility for how you choose to use this information. Title Slide DISCLAIMER

3 NOURISHING TRADITIONAL DIETS THE KEY TO VIBRANT HEALTH BY SALLY FALLON MORELL, PRESIDENT THE WESTON A. PRICE FOUNDATION PART III POWERPOINT DESIGN, AS WELL AS SOME STUDIO PHOTOGRAPHY, BY SANDRINE HAHN

4 FULL-FAT 4 VERSUS  PASTURE-FED  UNPROCESSED MODERN COMMERCIAL MILK

5 RAW MILK IS UNIQUELY SAFE Consider the calf, born in the muck, which then suckles on its mother ’ s manure-covered teat. 5 Because raw milk contains multiple, redundant systems of bioactive components that can reduce or eliminate populations of pathogenic bacteria. How can that calf survive?

6 BUILT-IN PROTECTIVE SYSTEMS IN RAW MILK LACTOPEROXIDASE HYDROGEN PEROXIDE: Uses small amounts of H 2 O 2 and free radicals to seek out and destroy pathogens WIDESPREAD: In all mammalian secretions—breast milk, tears, saliva, etc. HIGHER IN ANIMAL MILK: Lactoperoxidase levels 10 times higher in goat milk than in breast milk ALTERNATIVE TO PASTEURIZATION: Other countries are looking into using lactoperoxidase instead of pasteurization to ensure safety of commercial milk British Journal of Nutrition 2000; 84 ( Suppl. 1):S19-S25. Indian Journal Exp Biology 1998 Aug;36: J Dairy Sci 1991; 74: Life Sciences, 2000; 66(23):

7 BUILT-IN PROTECTIVE SYSTEMS IN RAW MILK LACTOFERRIN PLENTIFUL in raw milk ; effectiveness reduced by pasteurization 1 STEALS IRON away from pathogens and carries it through the gut wall into the blood stream ; stimulates the immune system 1 TB: In a study involving mice bred to be susceptible to tuberculosis, treatment with lactoferrin significantly reduced the burden of tuberculosis organisms. 2 CANDIDA: Mice injected with Candida albicans, another iron- loving organism, had increased survival time when treated with lactoferrin. 3 WEIGHT LOSS: Believed to cut visceral fat levels up to 40% 4 BENEFITS: Many other health benefits—is sold as a supplement! 7 1. British J Nutrition, 2000 ; 84(Suppl. 1):S11-S J Experimental Med, 2002 DEC 02 ; 196(11): Infection and Immunity, 2001 JUN ; 69(6): MSN-Mainichi Daily News, 2007 APR 11.

8 LEUKOCYTES—Eat all foreign bacteria, yeast and molds (phagocytosis). Destroyed at 56 o C and by pumping milk. Produce H 2 O 2 to activate the lactoperoxidase system. Produce anaerobic CO 2 that blocks all aerobic microbes. Basis of immunity. B-LYMPHOCYTES—Kill foreign bacteria ; call in other parts of the immune system 1,2 MACROPHAGES—Engulf foreign proteins and bacteria 2 NEUTROPHILS—Kill infected cells ; mobilize other parts of the immune system 1 T-LYMPHOCYTES—Multiply if bad bacteria are present ; produce immune- strengthening compounds 1 IMMUNOGLOBULINS (IGM, IGA, IGG1, IGG2)—Transfer of immunity from cow to calf/person in milk and especially colostrum ; provides "passive immunization" 2 ANTIBODIES—Bind to foreign microbes and prevent them from migrating outside the gut ; initiate immune response. 8 BUILT-IN PROTECTIVE SYSTEMS IN RAW MILK: COMPONENTS OF BLOOD 1. Scientific American, December British J of Nutrition, 2000:84(Suppl. 1):S3-S10, S75-S80, S81-S89, S

9 9 BUILT-IN PROTECTIVE SYSTEMS IN RAW MILK: FATS AND CARBOHYDRATES POLYSACCHARIDES—Encourage the growth of good bacteria in the gut ; protect the gut wall OLIGOSACCHARIDES—Protect other components from being destroyed by stomach acids and enzymes ; bind to bacteria and prevent them from attaching to the gut lining ; other functions just being discovered. 1, 2 MEDIUM-CHAIN FATTY ACIDS—Disrupt cell walls of bad bacteria; levels so high in goat milk that the test for the presence of antibiotics had to be changed; may reduce intestinal injury and protect the liver. 3 PHOSPHOLIPIDS and SPHINGOLIPIDS—Bind to intestinal cells, prevent absorption of pathogens and toxins. 3 Sphingolipids are important components in cell membranes, protect cells against toxins, support digestion and protect against cancer. 1. British J Nutrition, 2000:84(Suppl. 1):S3-S Scientific American, December International Dairy Journal : and Sphingolipids and Cancer, scitopics.com ; Koopman, J S, et al, AJPH, 1984, 74:12:

10 ENZYMES, E.G. COMPLEMENT AND LYSOZYME—Disrupt bacterial cell walls. Complement destroyed at 56 o C ; Lysozyme at 90 o C. 1,2 HORMONES AND GROWTH FACTORS—Stimulate maturation of gut cells ; prevent "leaky" gut. 2 MUCINS—Adhere to bacteria and viruses, preventing those organisms from attaching to the mucosa and causing disease. 1, 2 FIBRONECTIN—Increases antimicrobial activity of macrophages and helps to repair damaged tissues. 1 GLYCOMACROPEPTIDE—Inhibits bacterial/viral adhesion, suppresses gastric secretion, and promotes bifido-bacterial growth ; supports immune system BUILT-IN PROTECTIVE SYSTEMS IN RAW MILK: OTHER BIOACTIVE COMPONENTS 1. British J Nutrition, 2000:84(Suppl. 1):S3-S Scientific American, December British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S46.

11 11 BUILT-IN PROTECTIVE SYSTEMS IN RAW MILK: OTHER BIOACTIVE COMPONENTS BENEFICIAL BACTERIA—Lactobacilli and bifidus bacteria, crowd out bad bacteria, product lactic acid that kills bad bacteria. BIFIDUS FACTOR—Promotes growth of Lactobacillus bifidus, a helpful bacteria in baby’s gut, which helps crowd out dangerous germs. 1, 2 B12 BINDING PROTEIN—Reduces Vitamin B12 in the colon, which harmful bacteria need for growth. 1 LACTOGLOBULINS—Carry vitamins A and D and possibly other nutrients Scientific American, December British J Nutrition, 2000:84(Suppl. 1):S3-S10, S39-S FEBS Journal :

12 FIVEFOLD PROTECTIVE SYSTEM IN RAW MILK 1.Destroys pathogens in the milk. 2.Stimulates the immune system. 3.Builds healthy gut wall. 4.Prevents absorption of pathogens and toxins in the gut. 5.Ensures assimilation of all the nutrients. 12

13 DESTRUCTION OF BUILT-IN SAFETY SYSTEMS BY PASTEURIZATION Component Breast Milk Raw Milk Pasteurized Milk UHT Milk Infant Formula B-lymphocytes Macrophages Neutrophils Lymphocytes IgA/IgG Antibodies B 12 Binding Protein Bifidus Factor Medium-Chain FAs Fibronectin Gamma-Interferon Lactoferrin Lysozyme Mucin A/Oligosaccharides Hormones/Growth Factors Active Inactivated Reduced Inactivated Reduced Active Reduced Inactivated Reduced Inactivated Reduced Inactivated Reduced Inactivated 1. Scientific American, December The Lancet, 17 NOV 1984 ; 2(8412):

14 14 RAW MILK KILLS PATHOGENS  Large amounts of Campylobacter (an amount found in 20, 000 grams manure) added to chilled raw milk (4 o C):  Most strains showed a dramatic decline Day 0 = 13, 000, 000/ml Day 9 = less than 10/ml  The only strain that did not decline was a non-human strain. Applied and Environmental Microbiology, 1982 ; 44(5):

15 FOOD-BORNE ILLNESS RELATIVE NUMBER OF FOODBORNE ILLNESSES LINKED TO OUTBREAKS CAUSED BY VARIOUS FOOD CATEGORIES, ADJUSTED FOR CONSUMPTION NUMBER OF ILNESSES RELATIVE TO THOSE CAUSED BY DAIRY PRODUCTS  Using the yearly average illnesses linked to Dairy outbreaks as the baseline

16 19761 outbreak Y. enterocolitica in 36 children, 16 of whom had appendectomies, due to pasteurized chocolate milk. 1982Over 17, 000 cases Y. enterocolitica in several states from milk produced in Memphis, TN outbreak, 49 cases, 14 deaths from L. monocytogenes in MA outbreaks of antimicrobial-resistant S. typhimurium, at plant in Melrose Park IL. The third wave had 16, 284 confirmed cases; surveys indicated as many as 197, 581 persons may have been affected , 500+ cases, Salmonella culture confirmed, in Northern IL outbreak, 2,014 cases/142 confirmed S. enteritidis due to pasteurized ice cream in MN, SD, WI. 1995Outbreak of Y. enterocolitica in 10 children, 3 hospitalized due to post-pasteurization contamination outbreak, 98 cases/38 confirmed S. typhimurim in PA and NJ outbreak, 200 cases C. jejuni in CO prison outbreak, 1,592 cases/52 confirmed C. jejuni infections in CA outbreak, 3 deaths in Massachusetts outbreak, 7 deaths from pasteurized cheese in Europe. SOME OUTBREAKS DUE TO PASTEURIZED MILK 16

17 THE MONEY THAT PAYS FOR OUR FOOD IS A SOURCE OF PATHOGENS E. COLI has been shown to survive on coins for 7-11 days at room temperature. SALMONELLA ENTERITIDIS can survive 1-9 days on pennies, nickels, dimes and quarters. SALMONELLA ENTERITIDIS can also survive on glass and Teflon for up to 17 days. Jiang and Doyle. Journal of Food Protection 1999 ; 62(7):

18 SOY PRODUCTS CONTAIN PATHOGENS 1998 SURVEY Four brands of soymilk tested Five types of microorganisms found in stored soymilk samples. At 5º C, microbial counts increased sharply after 2-3 weeks. Journal of Food Protection, 1998; 61(9): SURVEY Salmonella found in many " health food " products including soy flour, soy protein powder and soy milk powder. " Soy food derivatives are potentially significant sources of Salmonella. " Applied and Environmental Microbiology, Mar 1979 ;

19 BREAST MILK CONTAINS PATHOGENS MISCONCEPTION: Until recently, the medical profession claimed that breast milk was sterile. PATHOGENS: We now know that breast milk contains pathogens, often at very high levels. IMMUNITY FOR LIFE: The bioactive components in breast milk program the baby to have immunity for life to any pathogens he comes in contact with. PASTEURIZE BREAST MILK? Should mothers be required to pasteurize their own milk before giving it to their babies? DISCRIMINATION: Yet laws prevent mothers from obtaining raw milk to feed their babies should their own supply be inadequate. J Appl Microbiol ; 95(3): Neonatal Netw Oct ; 19(7)

20 LISTERIA MONOCYTOGENES – DEADLY FOOD PATHOGEN RAW MILK OFTEN BLAMED for Listeria Monocytogenes, a deadly pathogen that can cause severe illness and fetal death, premature birth or neonatal illness and death USDA/FDA report: Compared to raw milk  515 times more illnesses from L-mono due to deli meats  29 times more illness from L-mono due to pasteurized milk On a PER-SERVING BASIS, deli meats were TEN times more likely to cause illness 20 Interpretive Summary – Listeria Monocytogenes Risk Assessment, Center for Food Safety and Applied Nutrition, FDA, USDHHS, USDA, Sept. 2003, page 17 FDA: " Raw milk is inherently dangerous and should not be consumed. " Where are the FDA ’ s charges that deli meats are " inherently dangerous and should not be consumed " ? Where is the FDA ’ s exhortation to " everyone charged with protecting the public health " to " prevent the sale of deli meats to consumers " ?

21 SOLUTION TO THE " MILK PROBLEM " During the 1800s, there was a 50 percent death rate among urban children drinking "Swill Milk, " that is, milk produced in inner city confinement dairies, from cows fed brewery swill and raised in unimaginable filth. THE "MILK PROBLEM" WAS SOLVED BY Outlawing inner city swill dairies The Certified Milk Movement, which ensured clean raw milk Improved sanitation in cities Increased access to refrigeration NOT BY MILK PASTEURIZATION LAWS 21

22 Diphtheria Vaccine Introduced 1920 Whooping Cough Vaccine Widespread use in the late 1940s Measles Vaccine Introduced 1963 Diphtheria Antitoxin Started Use 1894 Measles Scarlet Fever Typhoid Whooping Cough Diphtheria : FIRST STATE MANDATORY PASTEURIZATION LAWS UNITED STATES MORTALITY RATES DECLINE IN INFECTIOUS DISEASE NOT RELATED TO MANDATORY PASTEURIZATION

23 THE CAMPAIGN AGAINST RAW MILK 23  Seemingly factual article about a town called Crossroads, USA, where many died from undulant fever, contracted from raw milk  One small problem: the whole story was made up, there was no Crossroads, USA, and no outbreak of undulant fever! ARTICLE IN CORONET MAGAZINE, MAY, 1945

24 THE CAMPAIGN AGAINST RAW MILK 24 Lies about raw milk continue to this day! REPEATED FALSE STORY ABOUT CROSSROADS, USA AUGUST, 1946, READER ’ S DIGEST

25 BIAS IN REPORTING SAFETY OF RAW MILK 1983 GEORGIA OUTBREAK OUTBREAK of campylobacter infection in Atlanta. EXTENSIVE TESTING failed to find campylobacter or any other pathogens in any milk products from the dairy. All safety measures had been followed faithfully. AUTHORS ’ CONCLUSION: " The only means available to ensure the public ’ s health would be proper pasteurization before consumption. " DAIRY CLOSING: Led to closing of Mathias raw milk dairy. American Journal of Epidemiology, 1983 Vol 114, No 4 25

26 BIAS IN REPORTING SAFETY OF RAW MILK 2001 WISCONSIN OUTBREAK OUTBREAK: November 2001 outbreak of campylobacter in Wisconsin blamed on raw milk from a cow-share program in Sawyer County. The farm has an outstanding safety record. OFFICIAL REPORT: persons ill. (CDC Website) INDEPENDENT REPORT: Over 800 ill during 12 weeks after. HAMBURGER LIKELY CAUSE: Only 24 of 385 cow share owners became ill. Most had consumed hamburger at a local restaurant. No illness in remaining 361 cow-share owners. BIAS: Local hospitals tested only those who said they had consumed raw milk; others sent home without investigation. LAB TESTS CLEAN: Independent lab tests found no campylobacter in the milk. 26

27 FDA POWERPOINT PRESENTATION WARNING AGAINST RAW MILK, CITING 15 STUDIES No Valid Positive Milk Sample12/1580% No Valid Statistical Association with Raw Milk10/1567% Findings Misrepresented by FDA7/1547% Alternatives Discovered, Not Pursued5/1533% No Evidence Anyone Consumed Raw Milk Products2/1513% Outbreak Did Not Even Exist1/1513% Did Not Show that Pasteurization Would Have Prevented Outbreak 15/15100% 27

28 RAW MILK PRODUCTION TODAY  Managed rotational grazing ensures healthy cows  Herd testing for disease  Refrigerated bulk tanks  Refrigerated transportation  Easier milk testing techniques 28 Compared to years ago, dairy farmers today can take advantages of many advancements that contribute to a safe product:

29 MILK SAFETY IN CALIFORNIA SINCE 1999: MILLIONS OF SERVINGS of Organic Pastures raw milk, not one proven illness ; in thousands of tests, no human pathogens ever found in the milk, or even in the manure on the farm. MANY RECALLS of pasteurized milk products during the same period. 29

30 SUMMARY OF RAW MILK SAFETY SAFEST FOOD: Raw milk is safer than any other food. BUILT-IN SAFETY MECHANISMS: Raw milk is the ONLY food that has built-in safety mechanisms. 40-YEAR-OLD SCIENCE: Claims that raw milk is unsafe are based on 40-year-old science. COURT OF LAW: Claims that raw milk is unsafe would not hold up in a court of law. 30

31 PASTEURIZED MILK = INCREASING HEALTH PROBLEMS IN CHILDREN ALLERGIES ASTHMA FREQUENT EAR INFECTIONS GASTROINTESTINAL PROBLEMS DIABETES AUTOIMMUNE DISEASE ATTENTION DEFICIT DISORDER 31

32 HEAT-RESISTANT PATHOGENS IN PASTEURIZED MILK JOHNE ’ S BACTERIA (paratuberculosis bacteria) suspected of causing Crohn ’ s disease, now routinely found in pasteurized milk. B. CEREUS SPORES survive pasteurization. BOTULISM SPORES survive pasteurization. PROTOZOAN PARASITES survive pasteurization. Elliott Ryser. Public Health Concerns. In: Marth E, Stelle J, eds. Applied Dairy Microbiology, New York, Marcel Dekker,

33 MILK PROTEINS: Three dimensional, like Tinkertoys. CARRIERS: Carry vitamins and minerals through the gut into the blood stream; enhance the immune system ; protect against disease. IMMUNE DEFENSE: Pasteurization and ultra-pasteurization flatten the three-dimensional proteins ; the body thinks they are foreign proteins and mounts an immune defense. DISEASES: Immune attacks lead to juvenile diabetes, asthma, allergies and other disorders later in life. PROTEINS IN MILK ALLERGIES: More and more people unable to tolerate pasteurized milk ; one of the top eight allergies ; some have violent reactions to it. DECLINE: Consumption of fluid milk declining at 1 percent per year. 33

34 RAW MILK DIGESTIBILITY RAW MILK DIGESTS ITSELF!  Enzymes in raw milk are activated in the digestive tract  Enzymes and carrier proteins in raw milk ensure all nutrients are absorbed  Friendly bacteria in milk aid in digestion  No energy required to digest raw milk; net energy gain 34 PASTEURIZED MILK IS VERY DIFFICULT TO DIGEST  The body must supply the enzymes needed to digest the milk  Proteins warped and distorted by pasteurization put additional strain on digestion  Much energy required to digest pasteurized milk ; net energy loss

35 STUDIES ON RAW VS. PASTEURIZED MILK AT RANDLEIGH FARM, ABOVE: Rat fed only raw milk. Good development, healthy fur. 35 BELOW: Rats fed only pasteurized milk. Poor development. Hairless areas (acrodynia) due to vitamin B6 deficiency.

36 RAW MILK-FED RAT, weighed 206 grams Bones longer and more dense PASTEURIZED MILK-FED RAT, weighed 146 grams Bones shorter and less dense One-to-One Exposure of Femur, Tibia and Fibula SIX-MONTH STUDY BONE DEVELOPMENT 36

37 GUINEA PIG STUDIES OF WULZEN AND BAHRS Department of Zoology Oregon State College, 1941 WHOLE RAW MILK Excellent growth ; no abnormalities WHOLE PASTEURIZED MILK Poor growth ; muscle stiffness ; emaciation and weakness ; death within one year. Autopsy revealed atrophied muscles streaked with calcification ; tricalcium phosphate deposits under skin, in joints, heart and other organs. American Journal of Physiology 1941 ; 133 :

38 RAT STUDIES OF SCOTT AND ERF Ohio State University, 1931 WHOLE RAW MILK Good growth ; sleek coat ; clear eyes ; excellent dispositions ; enjoyed being petted. WHOLE PASTEURIZED MILK Rough coat; slow growth ; eyes lacked luster ; anemia ; loss of vitality and weight ; very irritable, often showing a tendency to bite when handled. Jersey Bulletin : ; ,

39 THE MILK CURE ANCIENT: Since ancient times, an exclusive raw milk diet has been used to cure many diseases. MAYO CLINIC: In the early 1900s, the " Milk Cure " was used at the Mayo Clinic to successfully treat cancer, weight loss, kidney disease, allergies, skin problems, urinary tract problems, prostate problems, chronic fatigue and many other chronic conditions. ONLY WITH RAW MILK: The Milk Cure only works with raw milk; pasteurized milk does not have these curative powers. Crewe, JR. Raw Milk Cures Many Diseases, 39

40 ASTHMA AND RAW MILK – 2007 RAW MILK STRONGEST FACTOR: In a study of 14, 893 children aged 5-13, consumption of raw milk was the strongest factor in reducing the risk of asthma and allergy, whether the children lived on a farm or not. FIRST YEAR OF LIFE: The benefits were greatest when consumption of farm milk began during the first year of life. 40 Clinical & Experimental Allergy May ; 35(5)

41 ASTHMA AND FOODBORNE ILLNESS RELATIVE RISK  About 5, 500 people in the US die from asthma each year.  About 1, 250 people in the US die from food- borne pathogens from ALL sources. None from raw milk.  Thus, the risk of dying from asthma is over 4 TIMES GREATER than the risk of dying from food- borne pathogens from ALL sources, and infinitely greater than the risk of dying from raw milk. 41

42 LACTOSE INTOLERANCE 29 MILLION: Results from a survey by Opinion Research Corporation, commissioned by the Weston A. Price Foundation, indicate that about 29 million Americans are lactose intolerant. RAW MILK OK FOR 82 PERCENT: Results from a private survey carried out in Michigan indicate that 90 percent of those diagnosed as lactose intolerant can drink raw milk without problem. 24 MILLION COULD BENEFIT: Thus, 24 million Americans diagnosed as lactose intolerant could benefit from raw milk. 42

43 CONFINEMENT DAIRY SYSTEM Cows never leave stalls. Life span averages 42 months. 43

44 Often milked for 600 days without a break, or until death. 44 THE MODERN COW – THREE MILKINGS PER DAY

45 Cows Standing in Manure 45 PHOTO COURTESY OF CULINARYHATCHET.COM

46 MODERN MILK FROM FARM TO FACTORY 46

47 FEED GIVEN TO CONFINED COWS FeedResult in Milk SOY Allergenic soy protein and estrogenic isoflavones GMO GRAINS Aflatoxins – liver poisons BAKERY WASTE Trans fatty acids CITRUS PEEL CAKE Cholinesterase inhibitors – pesticides that act as nerve poisons HORMONES AND ANTIBIOTICS Hormones and antibiotics SWILL FROM ETHANOL PRODUCTION! Chemicals used in ethanol production 47

48 THE WASTELAND Compulsory pasteurization laws are largely responsible for the decline of American small towns and rural life. Pasteurization laws transform what should be a local value- added product into a commodity product. 48

49 ARTHUR SCHOPENHAUER ALL TRUTH PASSES THROUGH THREE STAGES: First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as self-evident. 49

50 50

51 RAW MILK RESOURCES: A CAMPAIGN FOR REAL MILK  WEBSITE: realmilk.com  Detailed scientific information about raw milk  Raw milk regulations by state  Sources of raw milk at realmilk.com or through local chapters of the Weston A. Price Foundation at westonaprice.org  The Untold Story of Milk 51

52 RAW MILK RESOURCES: THE FARM-TO-CONSUMER LEGAL DEFENSE FUND LEGAL DEFENSE FOR SMALL FARMERS  Raw Milk Protection  Right to On-Farm Processing and Direct Sales  Resistance to Animal Identification Programs WEBSITE: farmtoconsumer.org PHONE: (703) 208-FARM 52

53 SUGAR DEXTROSE FRUCTOSE GLUCOSE HIGH FRUCTOSE CORN SYRUP FRUIT JUICES ELIMINATE REFINED SWEETENERS

54 Sucrose, Glucose and Fructose IN ANIMAL STUDIES, FRUCTOSE WAS FOUND TO BE HARMFUL WHILE GLUCOSE WAS NOT. 54 SUCROSE GLUCOSEFRUCTOSE

55 FRUCTOSE AND HEALTH LIVERS of rats on high-fructose diet resembled livers of alcoholics. ANEMIA HEART HYPERTROPHY - enlarged and exploded COPPER DEFICIENCY in combination with fructose interferes with collagen production, hence rat bodies fell apart. Copper deficiency widespread in the United States. DELAYED testicular development in male rats. FEMALE RATS were unable to produce live young. MALE RATS did not reach adulthood. 55

56 US CONSUMPTION OF REFINED SUGARS 56 SOURCE: USDA POUNDS per CAPITA per YEAR

57 DISEASES ASSOCIATED WITH CONSUMPTION OF REFINED SWEETENERS DIABETES HYPOGLYCEMIA CHRONIC ELEVATED INSULIN CORONARY HEART DISEASE CANCER INFECTIOUS DISEASES HYPERACIDITY OF THE STOMACH LIVER DISEASE KIDNEY DISEASE INFERTILITY ASTHMA ACNE HEADACHES THYROID MALFUNCTION ADRENAL MALFUNCTION OBESITY INCREASED DESIRE FOR ALCOHOL INCREASED DESIRE FOR COFFEE AND TOBACCO CANDIDA ALBICANS INFECTION BONE LOSS DENTAL DECAY HYPERACTIVITY VIOLENT TENDENCIES DEPRESSION 57

58 NATURAL SWEETENERS USE IN MODERATION RAPADURA (DEHYDRATED SUGAR CANE JUICE), MAPLE SYRUP AND MAPLE SUGAR, MOLASSES, STEVIA POWDER AND RAW HONEY 58

59 WRONG FATS IN THE DIET IMPROPER PREPARATION OF GRAINS TOO FEW OR TOO MANY ANIMAL FOODS MINERAL DEFICIENCIES NEUROTOXIC ADDITIVES SUCH AS MSG AND ASPARTAME 59 POSSIBLE CAUSES OF SUGAR CRAVINGS

60 Supermarket Sweets 60

61 CREAM MAPLE SYRUP EGG YOLKS VANILLA 61 HOMEMADE ICE CREAM

62 Homemade Ice Cream Steps 62

63 15 enzymes Numerous vitamins and minerals, especially chromium and magnesium One molecule FAT requires 38 UNITS ATP146 UNITS ATP 63 5 enzymes Vitamins and minerals One molecule GLUCOSE requires ATP = Energy carrier CARBOHYDRATES OR FATS? WHICH PROVIDE THE MOST ENERGY?

64 5. ELIMINATE TOXIC METALS AND ADDITIVES AS MUCH AS POSSIBLE 64

65 SOURCES OF TOXIC METALS ALUMINUMCookware Antacids Commercial salt Baking powder Deodorants MERCURYAmalgam fillings Large fish, such as swordfish and tuna LEADWater from lead pipes Some cookware glazes and enamels Dark hair dyes IRONAll commercial white flour products CADMIUMCommercially raised fruits and vegetables 65

66 EFFECTS OF FLUORIDE  Premature aging  Arthritis  Osteoporosis  Irregular bone growth  Degeneration of bone and cartilage  Mottling of the teeth – fluorosis  Acne and other skin problems  Damage to the immune system  Hardening of the arteries  Genetic damage  Cancer  Violent behavior 66 MAIN EFFECTS  Depresses thyroid function  Enzyme inhibitor LEADING TO

67 FOOD ADDITIVES THE AVERAGE AMERICAN EATS NINE POUNDS OF CHEMICAL ADDITIVES PER YEAR, INCLUDING 67 Preservatives Emulsifiers Buffers Alkalizers Anti-caking agents Curers Gases Sweeteners Dyes, Coloring Antioxidants Noxious sprays Deodorants Anti-foaming agents Hydrolizers Extenders Maturers Bleaches Flavors and Colors Acidifiers Moisturizers Conditioners Drying agents Thickeners Fortifiers

68 68 MSG HYDROLYZED PROTEIN ASPARTAME Neurotoxins are found in reduced-fat milks, anything hydrolyzed or autolyed, and many processed products containing "flavorings" or even "natural flavorings." NEUROTOXIC ADDITIVES

69 Russell Blaylock, MD Illustration From EXCITOTOXINS By Russell Blaylock, MD 69 HIGH CONCENTRATED MSGLOWER CONCENTRATED MSG IMMEDIATE ONE HOUR TWO HOURS

70 Violent Crime Chart 70 UNITED STATES VIOLENT CRIME INDEX RATES PER 100, 000 INHABITANTS From statistics and trends reported at and INCREASE IN VIOLENT CRIME SINCE THE 1950s

71 ARTIFICIAL SWEETENERS ASPARTAME Equal, Nutrasweet Headaches Seizures Sudden drop in BP Brain cancer Damage to retina Altered neurotransmitters Stimulates insulin release Increased food consumption SUCRALOSE Splenda Shrunken thymus Enlarged liver and kidneys Reduced growth rate Decreased red blood cells Prolonged pregnancy Aborted pregnancy Low birth weight Diarrhea 71

72 6. BE KIND TO YOUR GRAINS... AND YOUR GRAINS WILL BE KIND TO YOU This rule applies to all seed foods: grains, legumes, nuts and other seeds. 72

73 Parts of Grain 73 ENDOSPERM GERM BRAN LAYERS

74 ADDITIVES IN WHITE FLOUR SYNTHETIC VITAMIN B1 SYNTHETIC VITAMIN B2 SYNTHETIC FOLIC ACID INORGANIC IRON BLEACHING AGENTS 74

75 Grain Mill 75

76 Jupiter Grain Mill 76

77 Commerical Breads 77

78 Recommended Breads 78

79 Teeth marks in butter 79

80 PROPER PREPARATION OF SEED FOODS IMITATES NATURAL FACTORS THAT NEUTRALIZE THE SEED ’ S "PRESERVATIVES" AND ALLOW IT TO SPROUT: MOISTURE WARMTH SLIGHT ACIDITY TIME 80

81 Good and Bad Things in Whole Grains GOOD THINGS IN WHOLE GRAINS B VitaminsMacro and Trace Minerals Vitamin EProtein Essential Fatty AcidsFiber BAD THINGS IN WHOLE GRAINS 81 PHYTIC ACID – if not neutralized ENZYME INHIBITORS – if not deactivated FIBER – irritating if not properly prepared RANCID ESSENTIAL FATTY ACIDS – if grains are subjected to oxygen and high heat ALTERED PROTEINS – if grains are subjected to high heat and pressure

82 Extruder 82

83 CEREAL STUDIES FOUR SETS OF RATS WERE GIVEN SPECIAL DIETS Water plus vitamins and minerals. Lived for about 8 weeks. Plain whole wheat, vitamins and minerals, water. Lived over 1 year. Puffed wheat, water, and vitamins and minerals. Died in 2 weeks. Water and white sugar. Lived for 1 month. Source: Fighting the Food Giants by Paul Stitt 83

84 CEREAL STUDIES THREE SETS OF RATS, EACH ON A DIFFERENT DIET Cardboard box the cornflakes came in and water. Died of malnutrition. Cornflakes and water Died before the rats given the cardboard box. Before death the cornflake rats developed schizophrenic behavior, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves in the spine – all signs of "insulin shock." Rat chow and water. Lived over a year, in good health. 84

85 85 Zeins are located in spherical organelles called protein bodies, found in corn. In one study (the only study in the literature on extruded grains), researchers found that during extrusion, the protein bodies are completely disrupted and the zeins dispersed. The results suggest that the zeins in cornflakes are not confined to rigid protein bodies but can interact with each other and other components of the system, forming new compounds that are foreign to the human body. The extrusion process breaks down the organelles and disperses the proteins, which then become toxic. When the proteins are disrupted in this way, they can adversely affect the nervous system, as indicated by the cornflake experiment. Source: Cereal Chemistry. American Association of Cereal Chemists. Mar/Apr 1998 V 75 (2) PROTEINS IN GRAINS

86 Extruded Breakfast Cereal 86

87 87 CRUEL BREAKFAST

88 Orange Spitzer 88

89 GOOD BREAKFASTS FRIED EGGS WITH NO-NITRATE BACON AND FRUIT 89 SMOOTHIE MADE WITH WHOLE YOGURT, EGG YOLKS, FRUIT AND COCONUT OIL SCRAMBLED EGGS WITH SAUTÉED POTATOES

90 GOOD GRAIN BREAKFAST 1.PLACE ROLLED OATS IN WARM WATER AND SOAK OVERNIGHT WITH 1 TABLESPOON OF SOMETHING ACIDIC - WHEY, YOGHURT, VINEGAR OR LEMON JUICE. 90

91 How to make oatmeal 2. NEXT MORNING, BRING WATER AND SALT TO A BOIL. 3. ADD SOAKED OATMEAL, BRING TO A BOIL AND COOK, STIRRING, UNTIL OATS ARE SOFT AND CREAMY. 4. COVER AND LET SIT SEVERAL MINUTES. 91

92 Oatmeal Breakfast 5. SERVE OATMEAL WITH PLENTY OF BUTTER OR CREAM AND A NATURAL SWEETENER. SPRINKLE COCONUT AND/OR CRISPY NUTS ON TOP IF DESIRED. 92

93 SOURDOUGH PANCAKES 93

94 SOURDOUGH PANCAKES 94

95 Butter and Pancakes 95

96 Pancake Breakfast 96

97 97 1.Make small, thin pancakes. 2.Place on cookie sheet and dry out in a warm oven. 3.Use like crackers with many toppings (cream cheese, honey, pate, caviar). 4.Store in an airtight container. CRISPY PANCAKES

98 YOGURT DOUGH YOGHURT FRESHLY GROUND WHOLE GRAIN FLOUR BUTTER SALT 98

99 QUICHE 99

100 EMPANADAS 100

101 PREPARATION OF CRISPY NUTS SOAK RAW NUTS IN SALTED WATER 6-8 HOURS TO NEUTRALIZE ENZYME INHIBITORS. 101 DRY OUT IN WARM OVEN OR DEHYDRATOR. DRAIN SOAKING LIQUID

102 CRISPY NUTS CRISPY CASHEWS CRISPY ALMONDS CRISPY PECANS PEPITAS 102

103 COOKIES GROUND CRISPY NUTS, ARROWROOT POWDER BUTTER, RAPADURA FLAVORINGS (SALT, VANILLA, LEMON PEEL, ETC.) 103

104 MAKE STOCK (BONE BROTH) AT LEAST ONCE A WEEK

105 CHICKEN STOCK Whole chicken (including feet) or chicken backs and necks, vegetables (onions, carrots, celery), vinegar, filtered water 105

106 CHICKEN STOCK Good broth resurrects the dead. South American Proverb 106

107 Chicken Heads 107

108 Fish Broth Fish broth will cure anything! South American Proverb 108

109 BEEF STOCK 109

110 Beef Stock Reduction 110

111 111 MSG has been linked to: diabetes, migraines and headaches, obesity, autism, ADHD and Alzheimer's FOODS THAT CONTAIN HIGH LEVELS OF MSG

112 INGREDIENTS THAT CONTAIN MSG Monosodium Glutamate Hydrolyzed Vegetable Protein Hydrolyzed Protein Hydrolyzed Plant Protein Hydrolyzed Oat Flour Plant Protein Extract Sodium Caseinate Calcium Caseinate Yeast Extract Textured Vegetable Protein (TVP) Autolyzed Yeast Corn Oil Soy Protein Isolate Reduced-Fat Milk 112

113 113 Food Flavors

114 8. Fruits and Vegetables 8. EAT A VARIETY OF FRESH VEGETABLES AND FRUITS, PREFERABLY ORGANIC! 114

115 FRUITS AND VEGETABLES HIGHEST IN PESTICIDES The Dirty Dozen Apples Celery Strawberries Peaches Spinach Nectarines (imported) Grapes (imported) Sweet bell peppers Potatoes Blueberries (domestic) Lettuce Kale/collard greens 115 Source:

116 Raw Salads SOME VEGETABLES MAY BE EATEN RAW. 116

117 Raw Salads 117

118 Green leafy vegetables - spinach, chard, beet greens, etc. Cooking neutralizes calcium-blocking oxalic acid. Cruciferous vegetables - cabbage, Brussels sprouts, broccoli. Cooking neutralizes goitrogens. 118 SOME VEGETABLES SHOULD BE EATEN COOKED

119 Many Vegetables Provide More Nourishment When Cooked 119 MANY VEGETABLES PROVIDE MORE NOURISHMENT WHEN COOKED.

120 120 SPINACH

121 BROCCOLI 121

122 122 BROCCOLI

123 Mixed Vegetables 123

124 LENTIL SOUP 124

125 LENTIL SOUP 125

126 LENTIL SOUP 126

127 NAME THIS PRODUCT Water, sugar (sucrose), maltodextrin, calcium and sodium caseinates, high-oleic safflower oil, soy protein isolate, canola oil, soy oil, potassium citrate, calcium phosphate dibasic, magnesium chloride, sodium citrate, artificial flavor, magnesium phosphate dibasic, sodium chloride, soy lecithin, choline chloride, ascorbic acid, carrageenan, calcium carbonate, zinc sulfate, ferrous sulfate, alpha- tocopherol acetate, niacinamide, calcium pantothenate, manganese sulfate, cupric sulfate, vitamin A palmitate, thiamine chloride hydrochloride, pyridoxine hydrochloride, riboflavin, folic acid, biotin sodium molybdate, chromium chloride, potassium iodide, sodium selenate, phylloquinone, cyanocobalamin and vitamin D

128 9. REDUCE STRESSES TO THE BODY AVOID 128 Caffeine and other drugs Exposure to pesticides and environmental toxins Amalgam fillings and root canals Vaccinations Extremes of heat and cold Dirty food, water and clothes Stale air Synthetic fabrics Strong electromagnetic fields Loud, syncopated music Partial spectrum fluorescent lights Microwaved food Cell phones High heels

129 THE ADRENAL GLAND Adrenal Medulla – produces adrenaline for " fight or flight. " Adrenal Cortex – produces " chill out " corticoid hormones that relax and heal the body. ADRENALINE: Sugar and caffeine stimulate the adrenal medulla to produce adrenaline. HOMEOSTASIS: The adrenal cortex then produces hormones to bring the body back into homeostasis. ADRENAL EXHAUSTION: With continual stimulation from sugar and caffeine, the adrenal cortex becomes exhausted and we can no longer deal with stress. 129

130 130 Spiders given caffeine spun the most chaotic webs. SPIDER WEBS MARIJUANABENZEDRINE CHLORAL HYDRATE CAFFEINE

131 THE BODY AND BRAIN CANNOT FUNCTION ON CAFFEINE AND JUNK FOOD! Instead of junk food based on sugar, white flour and trans fats, eat real food such as eggs, meat, cheese, pate, liverwurst, nuts, etc. Instead of caffeine beverages, drink whole raw milk, broth-based soups, kombucha and other lacto-fermented beverages. 131

132 10. PUT THE PRINCIPLES OF LACTO-FERMENTATION TO WORK FOR YOU 132 FAMILIAR LACTO-FERMENTED FOODS INCLUDE NATURAL CHEESE AND YOGURT OLD-FASHIONED PICKLES AND SAUERKRAUT GRAVLOX (LACTO-FERMENTED SALMON) AND TRADITIONAL SALAMI

133 FERMENTATION 133 ALCOHOLIC FERMENTATION Action of Yeasts on Sugars: C 6 H 12 O 6 (Glucose) 2C 2 H 5 OH (Alcohol) + 2CO 2 LACTIC ACID FERMENTATION Action of Bacteria on Sugars: C 6 H 12 O 6 (Glucose) 2CH 3 CHOHCO 2 H (Lactic Acid)

134 BENEFITS OF LACTO-FERMENTED FOODS A PRESERVATION METHOD THAT 134 LACTO-FERMENTATION OF VEGETABLES, FRUITS, GRAINS, DAIRY PRODUCTS AND MEATS:  Increases vitamin and enzyme content  Adds lactic acid and beneficial bacteria  Neutralizes anti-nutrients and improves digestibility  Breaks down difficult-to-digest proteins and carbohydrates  Promotes small scale, rather than monopolistic, farming and food processing

135 135 BASIC INGREDIENTS: CELTIC SEA SALT AND HOMEMADE WHEY BASIC EQUIPMENT: POUNDER AND MASON JARS MAKING LACTO-FERMENTED FOODS AT HOME

136 MAKING WHEY 136

137 MAKING WHEY 137

138 SAUERKRAUT 138

139 LACTO-FERMENTED PICKLES 139

140 LACTO-FERMENTED RASPBERRY SYRUP 140

141 PEACH CHUTNEY 141

142 COMMERCIAL KETCHUP 142

143 LACTO-FERMENTED KETCHUP ORGANIC TOMATO PASTE, FISH SAUCE (HOMEMADE OR COMMERCIAL), SEASONINGS, WHEY, SALT. 143

144 Lacto Fermented Condiments 144 KETCHUP MAYONNAISE MUSTARD

145 LACTO-FERMENTED BEVERAGES SOFT DRINKS Concentrated Sweeteners Aspartame Caffeine Phosphoric Acid Artificial Colors Artificial Flavors Quality of Water Unknown may contain Fluoride Cost: about $1/quart LACTO-FERMENTED BEVERAGES Dilute Sweeteners Mineral Ions Enzymes Beneficial Bacteria Lactic Acid Natural Flavors Good Quality Water Cost: as little as 20cents/quart AMERICANS CONSUME 56 GALLONS of SOFT DRINKS per PERSON per YEAR! 145

146 Lacto-Fermented Ginger Ale LACTO-FERMENTED GINGER ALE MADE WITH FRESH GINGER, FRESH LIME JUICE, RAPADURA OR HONEY, WHEY, SALT, WATER 146

147 KEFIR SODAS SEE RECIPES IN EAT FAT, LOSE FAT BY MARY ENIG AND SALLY FALLON 147

148 Beet Kvass LACTO-FERMENTED BEET KVASS MADE WITH BEETS WHEY SALT WATER 148

149 LACTO-FERMENTED BEVERAGES KVASS KOMBUCHA SOUR GRAIN DRINK 149 COMMERCIALLY AVAILABLE

150 Coca-Cola 150

151 Coca-Cola 2 151

152 PRACTICE FORGIVENESS

153 Maria’s Grandm other 153

154 Sarah 154

155 WAPF Brochures QUARTERLY MAGAZINE INFORMATIONAL BROCHURES YEARLY SHOPPING GUIDE ANNUAL CONFERENCE LOCAL CHAPTERS 155

156 YEARLY SHOPPING GUIDE 156

157 Healthy4Life COLORFUL DIETARY GUIDELINES AND RECIPE BOOKLET BASED ON FOUR FOOD GROUPS 1.Animal Foods 2.Grains, Legumes, Nuts 3.Vegetables and Fruits 4.Healthy Fats and Oils 157

158 Wise Traditions Journal HEALTHY BABY ISSUE HEART DISEASE ISSUE 158

159 BOOKS FROM NewTrends Publishing NEWTRENDSPUBLISHING.COM 877 |

160 NewTrends DVD SERIES THE OILING OF AMERICA NEWTRENDSPUBLISHING.COM 877 | FIVE-HOUR SEMINAR ON NOURISHING TRADITIONAL DIETS 160

161 DR. PRICE ’ S PIONEERING WORK THE PRICE-POTTENGER NUTRITION FOUNDATION PPNF.ORG 619 |

162 TRADITIONAL DIETSMODERN DIETS FOODS FROM FERTILE SOILFOODS FROM DEPLETED SOIL ORGAN MEATS OVER MUSCLE MEATSMUSCLE MEATS, FEW ORGANS ANIMAL FATSVEGETABLE OILS ANIMALS ON PASTUREANIMALS IN CONFINEMENT DAIRY PRODUCTS RAW AND/OR FERMENTEDDAIRY PRODUCTS PASTEURIZED GRAINS AND LEGUMES SOAKED/FERMENTEDGRAINS REFINED, EXTRUDED BONE BROTHSMSG, ARTIFICIAL FLAVORINGS UNREFINED SWEETENERS (HONEY, MAPLE SYRUP)REFINED SWEETENERS LACTO-FERMENTED VEGETABLESCANNED VEGETABLES LACTO-FERMENTED BEVERAGESMODERN SOFT DRINKS UNREFINED SALTREFINED SALT NATURAL VITAMINS IN FOODSSYNTHETIC VITAMINS ADDED TRADITIONAL COOKINGMICROWAVE, IRRADIATION TRADITIONAL SEEDS/OPEN POLLINATIONHYBRID SEEDS, GMO SEEDS SUMMARY TRADITIONAL DIETS MAXIMIZED NUTRIENTS WHILE MODERN DIETS MINIMIZE NUTRIENTS 162


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